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Leek Croquettes

Petite pan-fried fritters, often called keftedes, represent a cherished signature dish in Jewish cooking. These leek fritters offer a tasty combination of rich beef with the gentle, mildly sweet flavour of tender leeks, and they are truly addictive.

Makes 12

• 4 fresh leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, minced
• 1 tbsp fresh parsley, diced
• ½ tsp paprika
• Oil, for cooking
• Fresh lemon wedges, to garnish

Thoroughly wash the leeks carefully and trim off the root ends and most of the green stalk. Slice in half along the length then into half-inch rounds. Put in a deep frying pan and submerge with cold water, then simmer over a medium heat for about 20 mins or until softened.

Drain the leeks and put in a large mixing bowl with the minced beef, beaten eggs, matzo meal, fresh dill, chopped parsley and sweet paprika and flavor well with seasoning. Stir well using your palms then form a several tablespoonfuls into a ball, flattening a little. Place on a tray and proceed for the balance of the preparation.

Warm olive oil in a frying pan to a depth of about 2 centimeters over a medium heat. When the olive oil is ready, brown the patties in small groups until crispy on both sides. (Do not fill the pan as this drops the oil temperature of the oil.) Transfer the ready croquettes to a plate covered with kitchen paper and let to rest.

Serve with fresh lemon.

Keftes de Espinacha

These cheesy spinach croquettes are a real treat. The crunchy crust opens up to a creamy filling. The fresh spinach imparts a bright, moderately natural flavor, while the grated cheese offers a deep, umami creaminess. You can substitute the dairy cheese with steamed, pureed potatoes if you wish.

Yields 16–18

• 1kg spinach leaves (or else about 500g iced spinach, softened in the fridge in the cooler)
• 3 tbsp extra virgin oil
• 1 yellow onion, finely diced
• 2 garlic cloves, minced
• 100g hard cheese, grated
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (1¼ cups), additional if necessary
• 3 large eggs
• Olive oil for deep-frying (or use neutral oil)
• Lemon wedges, to garnish

For leafy greens, rinse it well, removing any stalks, and coarsely chop it into sizable portions. Place in a big pot with a small amount water over a medium heat. Once cooked, remove in a sieve for about a quarter hour, then press out any extra water and put aside.

For previously frozen spinach, carefully squeeze out extra water.

Warm the oil in a frying pan over a moderate heat and fry the diced onion and garlic cloves until tender, about 4 minutes. Take off the stove.

Combine the cooked spinach, fried onion and softened garlic, grated cheese, creamy cheese, spice, paprika, breading and eggs in a large bowl and season with seasoning. Combine thoroughly until blended. If the mixture seems too soft, add some more breading.

With your fingers, mold the mixture into oval croquettes a bit bigger than a nut but smaller than an chicken egg, and put them on a plate topped with wax paper. Seal and refrigerate for at least 1 hour.

In a big skillet over medium heat, heat olive oil to a level of about 1 centimeter. Fry the fritters a few at a time for a couple of minutes each side, turning so they are crispy everywhere, then transfer on kitchen roll.

Present with lemon wedges.

Lentil Patties

With their golden crust and soft inside, these croquettes are not only flavorful but also a wonderfully healthy snack or meal.

Produces 12

• 45g dry lentils (one-quarter cup)
• 90g bulgur wheat (½ cup)
• 125ml olive oil (0.5 cup)
• 1 large onion, chopped small
• 1 tsp cumin powder
• 1 tbsp fresh mint, minced
• 1 tbsp parsley, minced
• 1 large egg
• Salt and pepper, to taste
• Creamy yogurt and fresh lemon, to garnish

Put the lentils in a pan and submerge with ample water. Boil over a medium flame for about twenty minutes or until partially softened, including extra liquid to ensure the pulses covered if required.

Mix in the cracked wheat and continue cooking until softened. Drain the mixture completely and reserve in a mixing bowl.

Preheat half of the